SPICED POTATO-STUFFED PASTRIES: SAMOSAS RECIPE | FOOD NETWORK
This dough has a wonderful taste and texture and it's very easy to work with.
Provided by Food Network
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 18 samosas
Number Of Ingredients 19
Steps:
- To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
- To make the filling: Boil the potatoes until tender. Drain and set aside.
- If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
- Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
- In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
- To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
- Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
- Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.
SOURDOUGH PIZZA DOUGH - THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
Provided by Maurizio Leo
Total Time 24 hours 10 minutes
Prep Time 24 hours
Cook Time 10 minutes
Yield 12
Number Of Ingredients 6
Steps:
- (9:00 a.m.)Add the ingredients to a mixing bowl or stand mixer. Mix until medium development (the dough should be smooth, but still a little shaggy, and elastic. Transfer the dough to a bulk fermentation container and cover.
- (9:15 a.m. to 11:45 a.m.)This dough will need 3 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
- (Overnight, 11:45 am to 11:00 a.m.)Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer back to the oiled bowl, seam side down. Cover the bowl and transfer to the refrigerator overnight.
- (11:00 a.m.)Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.
- (11:30 a.m. to 5:30 p.m.)Proof the dough out on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven, alternatively, you can place the dough back into the fridge until the next day.
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
More about "chile salt rim recipes"
VEGETARIAN MUSHROOM WELLINGTON RECIPE - NYT COOKI…
Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american
- To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
See details
THE TOP 30+ BEST MARGARITAS RECIPES - MUY BUENO COOKBOOK
Feb 18, 2022 · Always rim your glasses. Like I said earlier, my margaritas don’t feel complete without a salt rim. But even if you have folks among you who aren’t into pure salt rims, there are so many other options! Try a 50/50 split of sugar and salt, add citrus zest to salt or sugar, use a seasoning blend like Tajin, or even try a special cocktail salt …
From muybuenocookbook.com
From muybuenocookbook.com
See details
WHAT IS CHILI POWDER AND CAN YOU MAKE YOUR OWN ...
Feb 12, 2021 · Optional ground chile powder: Use either store-bought ground chile powder or make your own. To do so, slice, seed, and stem three dried red chiles. Place the chiles in a medium skillet and cook over high heat for four to five minutes. Set aside and allow to cool.
From allrecipes.com
From allrecipes.com
See details
WHAT INGREDIENTS DO YOU NEED FOR A MARGARITA? HERE'S A GUIDE.
Apr 29, 2021 · Reposado tequila tastes great in any margarita, but especial ones spiced with jalapeno or chile. Anejo. ... Salt: Though it’s usually only added to the rim, salt is a great addition to the margarita. It will intensify the flavors of the orange liqueur and lime juice, plus it will …
From tasteofhome.com
From tasteofhome.com
See details
DON'T MISS THESE UNDER-THE-RADAR RESTAURANTS IN EVERY STATE
Jan 23, 2022 · Tucked away on the road that connects the South and North rim of the Grand Canyon, ... Pepita-crusted trout and chile rellenos are a few of the many entrees served up, too. ... Salt Lake City
From msn.com
From msn.com
See details
THE TOP 50 COCKTAIL LIST AND RECIPES | ALLRECIPES
Oct 01, 2021 · Whether you like it with or without a salt rim, frozen or on the rocks, or with triple sec, Cointreau, or Grand Marnier, you can't go wrong with a classic Margarita. The tequila is key, so opt for …
From allrecipes.com
From allrecipes.com
See details
RECIPES - CULTURED FOOD LIFE
Each course is designed to help you in whatever area you need. Pick your favorite cultured food, start the course, and follow the lessons. Master the course and then pick another. It's easy, fun, and you'll learn so much! Check out our other features too: downloadable eBooks, meal planner, forum, exclusive recipes…
From culturedfoodlife.com
From culturedfoodlife.com
See details
THE 9 BEST IMBOLC RECIPES TO CELEBRATE THE COMING OF ...
When ready to make the margarita, stir together ingredients for chilli salt in a small bowl. Rub a margarita or cocktail glass with the lime wedge, then rim with chilli salt. In a shaker filled with ice, …
From wiccanow.com
From wiccanow.com
See details
COOKING FROM THE BAR CART: RUMRUNNER CHILI – GARDEN & GUN
Jan 27, 2022 · 3 tbsp. chile powder, such as ancho or New Mexico red chile. 2 tsp. ground coriander. 1 tsp. ground cumin. 1 tsp. kosher salt. Pinch cayenne. 1 cup strong-brewed coffee. 2 tbsp. cane …
From gardenandgun.com
From gardenandgun.com
See details
TAJIN - A UNIQUE BLEND OF MILD CHILI PEPPERS, LIME AND SEA ...
Official site of Tajín, the #1 Chili/Lime seasoning in the US Market. Explore the world of Tajín through our products, recipes, and history. Subscribe today!
From tajin.com
From tajin.com
See details
10 BEST WILD BOAR MEAT RECIPES - YUMMLY
Feb 15, 2022 · sea salt, medium carrots, wild boar, cloves, yellow onion, kalamata olives and 13 more Chinese Char Siu Pork or Wild Boar Hunter, Angler, Gardener, Cook hoisin sauce, wild boar, chinese …
From yummly.com
From yummly.com
See details
RECIPES - TITO'S HANDMADE VODKA
Vodka Drinks Hatch TitoRita. You've heard of a Pickle & Jalapeno TitoRita, now get ready for a Hatch chile TitoRita.Pro-Tip: Add a chile lime salt rim …
From titosvodka.com
From titosvodka.com
See details
WHAT IS ALEPPO PEPPER AND HOW IS IT USED? - THE SPRUCE EATS
Jul 29, 2021 · It is a variety of Capsicum annuum and is used as a spice. Once ripe, the naturally oily pepper is de-seeded, sun-dried, and coarsely ground into flakes. It's then mixed with salt and olive oil, resulting in a bright red, earthy, moderately hot spice that can be used as a condiment or garnish in place of red chile …
From thespruceeats.com
From thespruceeats.com
See details
WHAT IS TAJIN SEASONING? | WHAT TO PUT ... - TASTE OF HOME
Jun 17, 2021 · It combines the tastes of salt, sweet, sour and heat for a zing-like effect that punches up raw fruit and vegetables. It’s pronounced ta-HEEN, which shouldn’t surprise Spanish …
From tasteofhome.com
From tasteofhome.com
See details
20 LIME RECIPES THAT MAKE THE MOST OF THIS HUMBLE CITRUS ...
A squeeze of lime or sprinkling of lime zest can make all the difference in a recipe, whether it's a rich meat dish or decadent dessert. The fruit's high acid content and tartness makes it a …
From marthastewart.com
From marthastewart.com
See details
EATING BUGS: BUG RECIPES AND INSECT RECIPES FROM CHEFS - TI…
Apr 22, 2015 · 20 Delicious Bug Recipes from Chefs ... an Oaxacan chile-salt with pulverized with ... I also like to prepare sal de chapuline—grasshopper salt—to salt the rim of a mezcalrita for a true taste ...
From time.com
From time.com
See details
MICHELADA - WIKIPEDIA
A michelada (Spanish pronunciation: [mitʃelaða]) is a Mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, tomato juice, and chili peppers.It is served in a chilled, salt …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
10 BEST MARGARITA RECIPES | EASY MARGARITA RECIPE IDEAS ...
Rim the glass with a spicy salt blend of lime zest, ancho chile powder and chipotle chile powder for an extra kick with every sip. Get the Recipe: Spicy Margarita Acai Margarita
From foodnetwork.com
From foodnetwork.com
See details
MEXICAN DRINK RECIPES | ALLRECIPES
10 Snacks That Make Watching the Winter Olympics a Delicious Spectator Sport They're back! The 2022 Winter Olympics officially start on February 4 and run through February 20, as elite …
From allrecipes.com
From allrecipes.com
See details
RESTAURANT AND BRAND NAME RECIPES FROM TOP SECRET RECIP…
Welcome. You just found copycat recipes for all your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make. New recipes …
From topsecretrecipes.com
From topsecretrecipes.com
See details
LUNAZUL TEQUILA
.5oz oj + pinch of salt; You ready to Rita? Combine all ingredients in a mixing glass, add ice and shake until nicely chilled. Pour contents into a rocks glass, salt the rim, and garnish with a fresh lime wedge. The salt and lime are optional, of course, but we highly recommend. View All Recipes
From lunazultequila.com
From lunazultequila.com
See details
CEVICHE RECIPE | ALLRECIPES
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the …
From allrecipes.com
From allrecipes.com
See details